Another recipe from the back of a box of Barilla pasta. Easy and yummy!
1 box Barilla Whole Grain Medium Shells (I didn’t have any shells so I used tricolored rotini)
1 leek or white onion (I used an onion)
1/2 cup extra virgin olive oil, divided
1 garlic clove, pressed
1 medium carrot, thinly sliced
1 cup broccoli florets
1 cup green peas, frozen
salt and pepper to taste
1 cup water
1 pint (2 cups) cherry tomatoes, halved (I used grape)
5 basil leaves, chopped
1/4 teaspoon dried oregano
1 tablespoon parsley, chopped (didn’t have any)
1 teaspoon (about 4 leaves) mint, chopped (didn’t have any)
1 cup Parmesan cheese, grated
1 Cook pasta according to package directions. Meanwhile, cut leek or onion into thin rings and place in skillet with half of olive oil and garlic clove. Saute 5 minutes over medium heat.
2 Add carrot, broccoli and green peas. Season with salt and pepper and saute 5 minutes.
3 Add cup of warm water and continue simmering until vegetables are cooked through.
4 Add tomatoes.
5 Drain pasta and toss with sauce. Add herbs, remaining olive oil and Parmesan cheese and toss again.